- Begin by coating the pork loin: First, dust the pork loin with flour, then dip it in beaten egg, and finally coat it with a mixture of Panko breadcrumbs, salt, pepper, and garlic powder.
- Heat frying oil in a pan: In a frying pan, heat the oil until it reaches 150°C. Carefully place the breaded pork loin into the hot oil. Fry each side for approximately 10 minutes or until it turns a delightful golden brown.
- Prepare the vegetable curry: Peel and slice the carrots, potatoes, and onion. In a separate hot frying pan with a drizzle of olive oil, sauté the vegetables together with the chopped or pressed garlic clove. Keep the heat high and stir frequently to avoid any sticking. Cook for about 10 minutes until the vegetables become tender.
- Make the curry sauce: Add water, double tomato paste, soy sauce, and curry cubes to the sautéed vegetables. Cover the pan and let it simmer for approximately 15 minutes, stirring occasionally, until the sauce thickens.
- Cook the rice: Follow the instructions on the rice packet for cooking, then drain it and place it on a plate.
A recipe suitable for allergy sufferers:
People with gluten intolerance or allergies can modify the recipe as follows: use gluten-free flour and soy sauce, and opt for ordinary breadcrumbs rather than Panko, as the latter contains gluten. In addition, you can find gluten-free Japanese curry cubes and tomato paste as suitable alternatives.
